Planted widely now in many regions of Virginia, Viognier evolves so vividly in the Piedmont terroir that
Barboursville has decided to abandon oak and malolactic fermentation to reveal the complexity within
its warm climate sultriness, and the vitality of middle palate sustaining its floral opulence. A wine of full
body and adaptability with game as well as the traditional pairings of fish, shellfish, poultry, and Asian
cuisine.